The scent of grilled chicken dances through the air, mingling with the buttery aroma of street corn and the earthy notes of spices. You can almost hear the delightful crunch of crispy toppings just waiting to be sprinkled over your Street Corn Chicken Rice Bowl. cheesy taco rice recipe slow cooker chicken burrito bowl It’s a dish that embodies summer nights, laughter, and carefree gatherings with friends. You might also enjoy this Slow Cooker Chicken Burrito Bowl recipe.
Picture this: a cozy evening with friends gathered around a table, everyone digging into their bowls filled with vibrant ingredients. Each bite bursts with flavor—a sweet tang from the corn, a savory kick from the spices, and tender chicken that practically melts in your mouth. BBQ chicken roasted sweet potato bowls This dish isn’t just a recipe; it’s an experience waiting to unfold.
[info_box title=”Why You’ll Love This Recipe”] This easy-to-make Street Corn Chicken Rice Bowl offers layers of flavor in every bite. The colorful presentation makes it a feast for the eyes as well as the palate. Perfect for weeknight dinners yet impressive enough for entertaining guests. Customize it effortlessly by adding your favorite toppings or adjusting the spice levels to suit your taste. [/info_box]
One memorable night, I served this dish at a gathering, and let’s just say my friends turned into bowl-cleaning machines. They were convinced I had some culinary magic up my sleeve!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: Use about 3-4 breasts depending on how many hungry mouths you’re feeding.
Fresh Corn on the Cob: Sweet corn adds that authentic street vendor flavor; fresh is best!
Jasmine Rice: This fragrant rice complements the dish beautifully; feel free to use brown rice for a healthier option.
Lime Juice: Freshly squeezed lime juice brightens up the flavors and gives that zingy kick.
Cilantro: Fresh cilantro adds a burst of color and flavor; chop it finely for an aromatic addition.
Spices (Cumin, Paprika, Chili Powder): These spices create depth; I love using smoked paprika for an extra punch!
Sour Cream or Greek Yogurt: Use this creamy topping to balance out the spice and add richness.
Feta Cheese: Crumbled feta not only looks beautiful but also adds salty creaminess.
Tortilla Chips (optional): Crush these on top for an extra crunch; trust me, you’ll want that texture!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Cook Your Rice: Start by rinsing 1 cup of jasmine rice until water runs clear. In a saucepan, combine rice with 2 cups of water and bring to a boil before reducing heat to simmer for about 15 minutes.
Grill Your Chicken: While the rice cooks, season chicken breasts with cumin, paprika, chili powder, salt, and pepper. Grill on medium heat for about 6-7 minutes per side until juices run clear and internal temperature reaches 165°F (75°C).
Prepare Your Corn: While chicken is grilling, brush fresh corn with olive oil and sprinkle with salt. Grill alongside chicken until charred and cooked through—about 10 minutes should do it.
Chop Up Everything!: Once everything is cooked, let chicken rest before slicing it into bite-sized pieces. Meanwhile, cut corn off the cob into a bowl.
Create Your Flavorful Sauce: In another bowl, mix sour cream or Greek yogurt with lime juice and chopped cilantro to create a zesty sauce that will elevate your bowl.
Assemble Your Masterpiece: In each serving bowl, layer cooked rice first followed by sliced chicken and grilled corn. creamy chicken mac and cheese Drizzle with sauce and sprinkle crumbled feta cheese on top. Add crushed tortilla chips if desired for added crunch!
Now you’ve got yourself an eye-catching Street Corn Chicken Rice Bowl that’s bursting with flavor! Enjoy every bite while basking in the compliments from your friends—it’s just part of the package! For more inspiration, check out this Flavorful Street Corn Chicken Rice Bowl recipe.
[info_box title=”You Must Know”] This Street Corn Chicken Rice Bowl brings together flavors that dance on your palate. The combination of grilled chicken, sweet corn, and zesty toppings makes it a colorful feast for the eyes and taste buds. It’s a dish that’s perfect for meal prep or impressing guests. [/info_box]
Perfecting the Cooking Process
Sear the chicken first until golden brown, then prepare the rice and corn simultaneously for efficient cooking and vibrant flavors.
Add Your Touch
Feel free to swap chicken for shrimp or tofu, add avocado, or sprinkle lime juice for a zestier kick.
Storing & Reheating
Store leftovers in an airtight container in the fridge. Reheat in the microwave for best flavor retention.
[info_box title=”Chef’s Helpful Tips”] Use fresh corn for maximum sweetness; frozen can be a bit bland. Ensure your grill is hot enough for perfect char. A squeeze of lime right before serving elevates all flavors beautifully. [/info_box]
I once made this dish for a friends’ gathering, and they couldn’t stop raving about it—definitely a crowd-pleaser!
FAQ
Can I use canned corn instead of fresh?
Yes, but fresh corn adds more sweetness and crunch to your bowl.
How do I make this recipe vegetarian?
Swap chicken with grilled tofu or chickpeas for a delicious vegetarian option.
What toppings can I add to my Street Corn Chicken Rice Bowl?
Try cilantro, jalapeños, or feta cheese for extra flavor and texture!
Street Corn Chicken Rice Bowl
Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl, a delightful dish that combines tender grilled chicken with sweet corn, fluffy jasmine rice, and zesty toppings. Perfect for summer gatherings or cozy weeknight dinners, this bowl is customizable to suit every palate. Each bite is a burst of flavor that transports you to sunny days spent with friends.
- Total Time: 45 minutes
- Yield: Serves 4
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ears fresh corn on the cob
- 1 cup jasmine rice
- 2 tbsp freshly squeezed lime juice
- ¼ cup chopped fresh cilantro
- 1 tsp cumin
- 1 tsp paprika (preferably smoked)
- 1 tsp chili powder
- Salt and pepper to taste
- ½ cup sour cream or Greek yogurt
- ½ cup crumbled feta cheese
- Tortilla chips (optional)
Instructions
- Rinse jasmine rice until the water runs clear. In a saucepan, combine rice with 2 cups of water; bring to a boil. Reduce heat and simmer for 15 minutes or until cooked.
- Season chicken breasts with cumin, paprika, chili powder, salt, and pepper. Grill over medium heat for about 6-7 minutes per side until juices run clear and internal temperature reaches 165°F.
- Brush corn with olive oil and sprinkle with salt. Grill alongside chicken for about 10 minutes until charred.
- Once cooked, let chicken rest before slicing into bite-sized pieces. Cut corn off the cob into a bowl.
- In a separate bowl, mix sour cream or Greek yogurt with lime juice and cilantro to create a zesty sauce.
- To serve, layer rice in bowls followed by sliced chicken and grilled corn. Drizzle with sauce and sprinkle crumbled feta cheese on top. Add crushed tortilla chips for extra crunch if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Feel free to swap chicken for shrimp or tofu for variations. Customize your toppings with jalapeños, avocado slices, or additional herbs for added flavor.
